Horseradish power ⋆ Frances Baker Nutrition

8th June 2018by frances8
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Horseradish root is larger than an ordinary radish, and has a hot, peppery flavour.

It’s more likely to be eaten as a condiment, which can be found in varying degrees of heat. Like mustard and chilli, too much heat will overpower the flavours and quality of the meat, fish or other main ingredient in your dish.

Availability

The fresh root is in season between spring and autumn, but imported roots can be found in specialist shops all year round. Commercial horseradish sauces are also widely available.

Choose the best

Fresh horseradish should be firm and have no green or tender parts. Roots can grow up to 25cm long, so they are often cut into smaller pieces; the cut ends shouldn’t show any signs of mould.

Commercial horseradish products should be used within the ‘use by’ date, and free from unnecessary additives.

Prepare it

The finer the horseradish root is chopped, the more powerful the level of heat will be. If you’re preparing more than a small amount, ensure your kitchen is well ventilated to avoid discomfort to your nose and eyes.

The traditional English way to make a horseradish sauce is to plunge the prepared root immediately into white vinegar, drain, then fold into whipped cream, soured cream, yogurt, or crème fraîche. A little grated garlic is recommended to give a more rounded flavour to the sauce.

It can also be stirred into freshly grated beetroot or roasted beetroot – just add vinegar to keep both the beetroot red and the horseradish viable.

Store it

Fresh horseradish should be stored in the fridge in a sealed plastic bag with a sprinkling of water. For freezer storage, it should be grated and stored in small quantities.

Homemade horseradish sauce will keep for up to three days in the fridge. After that, it may start to turn brown and the flavour will deteriorate.

Cook it

A creamy horseradish sauce is often served alongside roast beef, but it can also be added to seafood sauces, or stirred into mashed potatoes and served alongside roast beef or oxtail stew.

The combination of horseradish and beetroot is a Polish favourite, and imported versions are increasingly available.

You can also give a Bloody Mary cocktail some extra zing with a small amount of horseradish.

frances


8 comments

  • admin

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  • admin

    8th September 2015 at 10:44 am

    Nam liber tempor cum soluta nobis eleifend option congue nihil imperdiet doming id quod mazim placerat facer possim assum. Typi non habent claritatem insitam; est usus legentis in iis qui facit eorum claritatem. Investigationes demonstraverunt lectores legere me lius quod ii legunt saepius. Claritas est etiam processus dynamicus, qui sequitur mutationem consuetudium lectorum. Mirum est notare quam littera gothica, quam nunc putamus parum claram, anteposuerit litterarum formas humanitatis per seacula quarta decima et quinta decima. Eodem modo typi, qui nunc nobis videntur parum clari, fiant sollemnes in futurum.

    Reply

  • admin

    8th September 2015 at 10:44 am

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      • admin

        8th September 2015 at 10:45 am

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  • admin

    8th September 2015 at 10:44 am

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    • admin

      8th September 2015 at 10:45 am

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      • admin

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